Carrot Coconut Ginger Soup
Friday, February 22, 2013
I will be honest, I am not a huge fan of carrots. Made this soup yesterday as part of a cooking challenge. Our mystery ingredient was carrots, so I had no choice.
This soup was surprisingly good-- very coconut-y taste. I found it on Pinterest and adapted it from www.eatingalive.com. Will definitely be adding this to soup repertoire.
1 TBSP coconut oil
2 large onions diced
4 minced cloves of garlic
1 knob of ginger minced
1/2 teaspoon chili powder
10 large carrots cut into circles
3 cups of chicken stock (homemade preferred)
4 cups of water
3 bay leaves
Salt to taste
1 can of lite coconut milk
Juice of 1 lime
1/4 cup cilantro for garnish (optional)
In a large pan, saute onion in coconut oil till soft on medium heat (about 5 minutes). Add garlic, ginger and chilli powder. Sautee another 2 minutes. Add carrots, stock, water, bay leaves and salt. Increase heat to high, bring to boil. Reduce flame to low, cover and cook till carrots are soft, about 20 minutes.
Puree soup using emersion blender. When smooth, add coconut milk. Heat up but don't boil. Taste for salt and spice, may want to add. Garnish with cilantro if using.
I served mine with Wonton Crisps. Made these by cutting up Nasoya Egg Roll wrappers into strips, spraying with cooking spray and baking at 375 till golden.